These sandwiches are served at afternoon tea at The Savoy in London, with the kind assistance of Anton Edelman, master chef of the kitchens. Source: Martha Stewart Living, May 2000. Make 6 finger sandwiches. Ingredients: 4 slices of extra-thin white bread, 1 tablespoon unsalted butter, room temperature, 2 large hard-boiled eggs, peeled and finely grated, 2 tablespoons crème fraîche, 1/2 bunch fresh mint, leaves picked and finely chopped, coarse salt and freshly ground black pepper, 1/2 English cucumber, peeled and thinly sliced lengthways. Instructions: 1. Spread one side of each piece of bread with butter. Set aside. In a small bowl, combine the eggs, crème fraîche, and mint. Season with salt and black pepper. Spread the egg mixture to a thickness of 1/4 inch on 2 slices of bread. Top with sliced cucumber and cover with the remaining slices of bread. Remove the crusts and cut each sandwich into three equal fingers.
27.04.2023 @ 09:00
These sandwiches are served at afternoon tea at The Savoy in London, with the kind assistance of Anton Edelman, master chef of the kitchens. Source: Martha Stewart Living, May 2000. Make 6 finger sandwiches. Ingredients: 4 slices of extra-thin white bread, 1 tablespoon unsalted butter, room temperature, 2 large hard-boiled eggs, peeled and finely grated, 2 tablespoons crème fraîche, 1/2 bunch fresh mint, leaves picked and finely chopped, coarse salt and freshly ground black pepper, 1/2 English cucumber, peeled and thinly sliced lengthways. Instructions: 1. Spread one side of each piece of bread with butter. Set aside. In a small bowl, combine the eggs, crème fraîche, and mint. Season with salt and black pepper. Spread the egg mixture to a thickness of 1/4 inch on 2 slices of bread. Top with sliced cucumber and cover with the remaining slices of bread. Remove the crusts and cut each sandwich into three equal fingers.